Neapolitan Catozza Turnip (Brassica rapa)

Half Long Neapolitan Catozza Turnipa (Brassica rapa): A vegetable that has traditionally feed everyone! people (green part) and animals (root, however edible, it maintains small dimensions), the leaves, tender parts of the stems, and inflorescences of the turnip are commonly harvested in multiple stages due to the plant's ability to regrow after cutting. It belongs to the species Brassica rapa, within the family of Brassicaceae or Crucifers. The plant is herbaceous; the crop is on an annual cycle. The leaf has a lobed or lyrate edge, characteristic of the species, the yellow flowers are harvested in tight inflorescences (corymbs); the root is fleshy, with crunchy pulp, and white. It can be cultivated directly on the field; the sowing goes from July to September; the harvest, carried out several times by taking stems and leaves, is manual and falls in the period November-February. The crop density is 15-20 plants per square metre; it can be sown by scattering or in rows 20-30 cm apart. It can be cultivated with low irrigation and without support. After each harvest, carried out manually, the product is placed in wooden and/or plastic boxes and sent to the markets. 

"The cultivation of this vegetable is very old and has a purely local spread. Although less widespread than the more common "turnip tops", to which it is very similar in terms of botanics and market, this product stands out for its finest organoleptic characteristics. With its characteristic bitter taste and unmistakable scent, it is the ideal side dish for many winter dishes, such as sausages, pork or provola, fresh or grilled."

Fonte: http://www.agricoltura.regione.campania.it/tipici/tradizionali/rapa-catozza.html